Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream
Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream
Author: Ashley
Recipe type: dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 15-17
Moist and flavorful recipe for Apple Cider Cupcakes made from scratch with Brown Sugar Cinnamon Buttercream Frosting makes for a mouthwatering fall dessert!
Ingredients
- Cupcakes:
- 2 eggs
- 1? cup all purpose flour
- 1 cup apple cider
- ? cup sugar
- � cup unsalted butter, softened
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- � tsp. salt
- 1 tsp. vanilla
- Frosting:
- 1 cup softened butter
- 3 cup powdered sugar
- � cup light brown sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tsp vanilla
Instructions
- Cupcakes:
- Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated.
- Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
- Line standard muffin/cupcake tin with paper or foil liners.
- Fill cupcake liners ? full and bake at 350� for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.
- Frosting:
- Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
- Gradually add powdered sugar and mix until incorporated.
- Add milk until you reach desired consistency (more for thinner frosting).
- Transfer to piping bag and frost each cupcake once they have cooled.
- Garnish with an apple slice, if desired.
- Cupcakes stay fresh at room temperature in an airtight container for 5 days.
- Enjoy!
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